Basic – Cardboard used to line food-contact shelves in cooler in back food prep area – manager removed cardboard **Corrected On-Site**

Basic – Cardboard used to line nonfood-contact shelves in walk in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – employee backpack stored on top of a box of honey in the back kitchen area – manager relocated backpack **Corrected On-Site**

Basic – Employee with no hair restraint while engaging in food preparation at cook line – employee put hat on **Corrected On-Site**

Basic – In-use utensil ( spoon for rice) stored in standing water less than 135 degrees Fahrenheit ( 83 F ) on counter at cook line – manager removed spoon from water and brought to dishwashing area to clean **Corrective Action Taken**

Basic – In-use wet wiping cloth/towel used under cutting board in cook line area – manager removed towel **Corrected On-Site**

Basic – Soiled dry wiping cloth in use in front counter area – reviewed with manager

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. – tool box and tools stored on shelf next containers of syrup and above containers of fruit mix in the dry storage area – reviewed with manager

Basic – Wall soiled with mold- like substance in the corner area and behind triple sink in dish washing area – discussed with manager . Manager cleaned the wall **Corrected On-Site**